Crush salt, garlic, thyme, pepper and chili together with mortar and pestle.,Rub each duck leg on meat side with spice mix and combine with bay leaf in a covered container.,Marinate in refrigerator overnight.,Heat extra virgin olive oil in a large, heavy pot over high heat.,Add in duck legs skin side down and sear till nicely browned.,Turn duck legs over and sear on other side till browned.,This should take 10-20 min total.,______,Pour off all but about 3 Tbsp.,fat.,Add in onion, carrot and ginger, and cook over high heat 8-10 min, stirring frequently, till browned and tender.,Add in red wine, tomatoes, parsley and thyme and bring to a boil.,Lower heat to a simmer and cook till reduced by half.,Return duck legs to pot and add in stock to cover.,Bring to a boil; skim off any visible fat from surface, and reduce to a simmer.,Cover and cook 20-30 min, till very tender.,Remove duck legs again.,Strain cooking liquid through a sieve, and return liquid to pot.,Bring liquid to a boil, skimming off excess fat and reduce to desired consistency for a sauce.,Taste and salt as needed.,Add in butter to taste to finish sauce.,Put duck legs on individual plates or possibly all on a platter.,Spoon sauce over and pass rest at table.